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Vegan Chocolate Tart

Vegan Chocolate Tart

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Chocolate lovers beware! You’re going to fall madly in love with this paleo and vegan dark chocolate tart, we sure have! This incredible, guilt-free recipe is a little piece of heaven. Decadent dark chocolate that just melts in your mouth. You wouldn’t believe it’s vegan.

Made up of two layers, a crumbly chocolate crust and a smooth chocolate ganache filling – this is the stuff of dreams. It’s the perfect chocolate dessert and unbelievably gluten-free, dairy-free and paleo friendly thanks to a simple cocoa-maple-almond crust. For those of us on a diet, don’t worry this recipe is made with light and nutritious coconut milk instead of heavy cream. Save this recipe for impressing guests or any day that you need your chocolate fix.

Crust Ingredients:

2 cups almond flour

1/4 cup unsweetened cocoa powder

1/4 cup melted coconut oil (or butter)

2 tbsp pure maple syrup

1/2 tsp fine sea salt

Chocolate Filling Ingredients:

3/4 cups coconut milk

3/4 cups coconut cream

16 oz dark chocolate, roughly chopped (85%)

1 tsp vanilla extract

1/2 tsp fine sea salt

1/2 tsp ground cinnamon (optional)

Topping: flaky sea salt

Instructions:

The Crust:

Preheat oven to 180OC.

Mix the crust ingredients together in a bowl until combined well.

Press the crust mixture well into a 9inch tart pan.

Bake for 12 minutes, or until it begins to feel firm.

Remove from the oven and cool.

Chocolate Filling:

In a pan heat the coconut milk and cream on medium heat until simmering. Place the dark chocolate in a bowl, and pour the coconut milk over the top of it. Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth.

Stir in the vanilla extract, cinnamon and salt.

Pour the liquid chocolate into the cooled crust. With a spatula sooth the top until it is even.

Refrigerate for 2-3 hours so that it is firm. Sprinkle with sea salt and serve. Relish each bite!